Name: Japanese-Style Kinpira Hamburg Steak
Cuisine: 和食
Ingredients: Ground pork (100%) 300g; Kinpira gobo (pre-made side dish) 80g; Firm tofu 1/2 block; Egg 1; Panko breadcrumbs 1 tbsp; Garlic 1 tsp; Ginger 1 tsp; Salt 1/2 tsp; Shinshu miso 2 tsp; Sesame oil 1 tbsp; Sake 3 tbsp; Mirin 1 tbsp; Soy sauce 1 tbsp; Water for steaming about 2 tbsp

About "Japanese-Style Kinpira Hamburg Steak"

This easy-to-make Japanese-style hamburg steak utilizes pre-made kinpira gobo (braised burdock root). By adding undrained firm tofu to 100% ground pork, it achieves a fluffy, light texture and a healthy profile. The meat mixture, seasoned with a secret touch of Shinshu miso, is steam-cooked and finished with a simple teriyaki sauce made from sake, mirin, and soy sauce. The sweet and savory flavor of the kinpira gobo and the crunchy texture of the burdock blend beautifully, making it a dish that pairs perfectly with white rice.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Japanese-Style Kinpira Hamburg Steak"

Prep
- No need to drain the firm tofu. Crumble it directly into the mixture with your hands to save time and add fluffiness.
Mixture
- Add 1/2 tsp of salt to the ground pork first and knead well until sticky to improve binding and ensure a juicy texture.
Mixture
- Adding panko breadcrumbs absorbs excess moisture from the tofu, preventing the mixture from becoming soggy.
Shaping
- Divide the mixture into 4 portions and shape them while tossing them between your hands to release trapped air.
Heat control
- Arrange the patties and sesame oil in a cold pan before turning on the heat to cook calmly without rushing.
Heat control
- Sear over high heat to brown both sides, then add 2 tbsp of water, cover, and steam over low heat for about 3 minutes.
Doneness check
- Insert a bamboo skewer into the center of a patty; if the juices run clear, it is fully cooked.
Seasoning
- Cook the sauce over high heat to burn off the alcohol, then repeatedly spoon it over the patties to coat them as it reduces.
Variations
- You can substitute kinpira gobo with other pre-made sides like simmered hijiki seaweed or kiriboshi daikon.

Ingredients for "Japanese-Style Kinpira Hamburg Steak"

14 items

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Groundpork (100%) 300g
Kinpiragobo (pre-made side dish) 80g
Firmtofu 1/2 block
Egg1
Pankobreadcrumbs 1 tbsp
Garlic1 tsp
Ginger1 tsp
Salt1/2 tsp
Shinshumiso 2 tsp
Sesameoil 1 tbsp
Sake3 tbsp
Mirin1 tbsp
Soysauce 1 tbsp
Waterfor steaming about 2 tbsp

How to Make "Japanese-Style Kinpira Hamburg Steak"

1
In a bowl, add 300g of ground pork and 1/2 tsp of salt, and quickly knead well until sticky.
2
Add 1/2 block of firm tofu without draining, crumbling it with your hands directly into the bowl.
3
Add 2 tsp of Shinshu miso, 1 egg, 1 tbsp of panko breadcrumbs, and 1 tsp each of garlic and ginger, then mix well.
4
Add 80g of kinpira gobo and mix thoroughly until well combined.
5
Divide the mixture into 4 equal portions and shape them into ovals, tossing them from hand to hand to release any trapped air.
6
Drizzle 1 tbsp of sesame oil in a frying pan, arrange the patties inside, and then turn on the heat (start from cold).
7
Sear over high heat until nicely browned, then flip and brown the other side in the same way.
8
Once both sides are browned, add about 2 tbsp of water, immediately cover with a lid, and steam over low heat for about 3 minutes.
9
Insert a bamboo skewer into the center of a patty; if the juices run clear, it is fully cooked.
10
Add 3 tbsp of sake, 1 tbsp of mirin, and 1 tbsp of soy sauce to the pan, and cook over high heat to burn off the alcohol.
11
Once the sauce starts bubbling, repeatedly spoon it over the patties while reducing it until it thickens into a glaze.
12
Plate the patties, pour the remaining sauce from the pan generously over them, and serve.

Detailed Commentary on "Japanese-Style Kinpira Hamburg Steak"

* Content organized by topics from the video.

Using Pre-made Sides! Kinpira Hamburg Steak

Today, we are introducing "Japanese-Style Kinpira Hamburg Steak," which uses pre-made kinpira gobo (braised burdock root). Making hamburg steaks often brings to mind tedious prep like chopping and sautéing onions, but this recipe uses store-bought side dishes so anyone can make it easily right away. Beyond kinpira gobo, other pre-made sides like simmered hijiki seaweed or kiriboshi daikon (dried radish) work beautifully too. The key is using 100% ground pork combined with tofu to make it fluffy, tender, and healthy. Under our motto "cooking is freedom!", let's start making this simple and delicious Japanese-style hamburg steak.

Select Ingredients to Bring Out the Umami

The ingredients we'll use are 300g of ground pork, 80g of pre-made kinpira gobo, 1/2 block of firm tofu, 1 egg, 1 tbsp of panko breadcrumbs, 1 tsp of garlic, 1/2 tsp of salt, and 2 tsp of Shinshu miso. For the finishing seasonings, prepare 1 tbsp of sesame oil, 3 tbsp of sake, 1 tbsp of mirin, 1 tbsp of soy sauce, and some water for steaming. A major feature of this recipe is using 100% ground pork instead of beef, and using the tofu directly without draining it. Adding tofu keeps it healthy by reducing the meat ratio while acting as a great filler to add volume. The sweet and savory seasoning of the kinpira gobo and the mildness of the tofu create a perfect balance.

Making a Sticky Mixture for Fluffy Patties

The first secret to making delicious hamburg steaks is adding 1/2 tsp of salt to the ground pork and quickly kneading it well until it becomes sticky. Adding salt helps bind the meat together, ensuring a juicy result. Once the meat comes together, crumble the undrained firm tofu directly into the bowl with your hands. Next, add 2 tsp of Shinshu miso (the flavor base), 1 egg, and 1 tbsp of panko breadcrumbs. The breadcrumbs absorb excess moisture from the tofu, preventing the mixture from becoming too soggy. Finally, add the garlic and our star ingredient, the kinpira gobo, and mix everything well. Once the mixture is ready, divide it into 4 portions, toss them between your hands to release any air, and shape them into beautiful patties.

Steaming with Sesame Oil for Juicy Results

Drizzle 1 tbsp of sesame oil in a frying pan, arrange the shaped patties, and then turn on the heat. By starting from a cold pan instead of preheating it, you can work calmly without rushing. First, sear them over high heat to get a nice color, then flip them over. Once both sides are beautifully browned, add about 2 tbsp of water, immediately cover with a lid, and steam over low heat for about 3 minutes. This steaming step ensures that the heat penetrates all the way to the center, resulting in a plump and juicy finish. To check if they are done, insert a bamboo skewer into the center of a patty; if the juices that run out are clear rather than cloudy, they are fully cooked.

A Simple, Flavor-Packed Japanese Glaze

Once the patties are cooked through, it's time to make the seasoning sauce. Add 3 tbsp of sake, 1 tbsp of mirin, and 1 tbsp of soy sauce directly to the pan. Turn the heat to high to thoroughly burn off the alcohol from the sake. Once the liquid starts bubbling, use a spoon or ladle to repeatedly pour the sauce over the patties while reducing it. This ensures the flavor coats the patties completely and helps the sauce thicken into a glaze. Although it is a simple soy-sauce-based Japanese glaze, the meat juices from the patties and the umami from the kinpira melt into it, transforming it into an incredibly rich and delicious sauce.

Fluffy Texture That Pairs Perfectly with Rice

Plate the finished patties and pour the rich sauce remaining in the pan generously over them. Taking a bite, the addition of tofu makes them incredibly light and not heavy at all. They are so tender it's hard to believe they are made of 100% pork, offering a gentle texture similar to chicken tsukune (meatballs). The kinpira gobo blends in so seamlessly that you might not even notice it's there unless told, but the occasional crunch of the burdock root provides a delightful accent. The sweet and savory Japanese seasoning is truly a flavor that makes you crave white rice. Using a pre-made side dish saves time, and the result is a highly nutritious dish that is sure to satisfy everyone from kids to adults.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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